Meatless Monday recipe of the week: Carrot-Ginger Soup

You probably have a lot to do this week ... and a bunch of rich food on the menu. Why not start your week with a simple, healthy soup?

Enjoy!

Carrot-Ginger Soup

4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon chopped fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

Ian Stepp remembers visiting his aunt’s house as a kid, where he’d play classic games like Duck Hunt and iterations of the Mario Brothers saga on the family’s trusty old Nintendo Entertainment System.
Now pushing 30, Stepp is still a fan of the now-classic video games that in recent years have spawned a thriving culture and industry capitalizing on the nostalgia of grownups who coveted Nintendo game systems as kids in the 1980s and 90s.